Locro is a traditional South American stew made with corn, meat, and vegetables, widely known across Paraguay, Argentina, and Uruguay, with each country offering its own regional variation.
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This locro paraguayo recipe shows you how to make a rich, hearty locro inspired by traditional Paraguayan cooking, using slow-cooked beef, hominy, and seasonal vegetables.
Ingredients You'll Need
Note: See the recipe card for quantities.
- Beef short ribs and osso buco: Bone-in cuts that create a rich, flavorful broth while becoming tender as they cook. Any beef cut can be used, but bone-in cuts with a bit of fat produce the richest locro; beef chuck riblets work especially well.
- Onion and garlic: Build a savory base and add depth to the stew.
- Carrots: Add subtle sweetness and texture.
- Acorn squash and sweet potatoes: Bring natural sweetness and help thicken the locro.
- Tomatoes: Add balance and light acidity to the broth.
- Bell pepper: Contributes mild sweetness and depth.
- Beef bouillon: Enhances the beef flavor and richness of the stew.
- Corn on the cob and corn kernels: Add texture and natural corn sweetness.
- Olive oil: Used for searing to develop deeper flavor.
- Dried white corn (hominy): A key ingredient that adds body and a hearty texture.
- Cilantro and green onion: Stirred in at the end to add freshness and balance.
How to Make Locro Paraguayo
Note: Full instructions are provided in the recipe card below.
- Rinse and Soak the Hominy: Soak the dried hominy with 1 tablespoon of lime juice in water for at least 3 to 4 hours or overnight. Drain and set aside.
- Sear the Meat: Heat olive oil in a large pot over medium-high heat. Brown the ribs and osso buco, about 10 minutes.
- Cook the Vegetables: Add tomatoes, onion, poblano pepper, garlic, carrots, red pepper flakes, and beef bouillon. Cook until softened, about 10 minutes.
- Add Hominy and Water: Stir in the soaked hominy and enough hot water to cover. Bring to a boil, then simmer for 1 hour until meat and hominy are tender.
- Add Remaining Vegetables: Add squash, corn, and sweet potatoes. Cook until softened.
- Finish and Serve: Simmer for 30 more minutes until the desired consistency is reached. Stir in cilantro and green onion. Serve with lime wedges and cooked yuca.
Hint: For a thicker locro, lightly mash some of the squash, sweet potatoes, or hominy against the side of the pot during the last 20 minutes of cooking. If the stew becomes too thick, add a little hot water or broth until it reaches your desired consistency.
Storage, Make Ahead, & Freezing
Storage: Store leftover locro in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop or in the microwave, adding a splash of water or broth if needed.
Make Ahead: Locro is an excellent make-ahead dish. The flavors deepen as it rests, making it even better the next day. Prepare up to 2 days in advance and reheat before serving.
Freezing: Freeze locro in freezer-safe containers for up to 3 months. Thaw overnight in the refrigerator and reheat slowly, stirring occasionally to restore its thick, creamy texture.
Camila's Tips & Variations
- Control the thickness: Locro naturally thickens as it cooks and continues to thicken as it rests. Adjust with hot water or broth when reheating.
- Hominy shortcut: If using canned hominy, skip soaking and add it during the last 45 minutes of cooking to prevent it from becoming too soft.
- Meat options: Beef shank, chuck, or a mix of bone-in cuts work well if short ribs or osso buco aren't available.
- Extra depth: A small piece of smoked meat or chorizo added during simmering adds a subtle smoky note without overpowering the dish.
- Vegetable swaps: butternut squash can replace acorn squash with similar results.
- Serving tip: Locro tastes even better the next day, making it ideal for gatherings and make-ahead meals.
Frequently Asked Questions
My locro is too thick-how do I fix it?
Add hot water or broth a little at a time while reheating, stirring until the stew loosens to your desired consistency.
Why is the meat tough?
Tough meat usually means it hasn't cooked long enough. Keep the locro at a gentle simmer and allow the beef to cook until it becomes fork-tender.
The hominy isn't soft yet-what went wrong?
Dried hominy needs enough soaking and a long, gentle simmer. Keep cooking and add more hot water if needed until it becomes tender.
The stew looks greasy-what should I do?
Skim excess fat from the surface with a spoon and keep the heat low to prevent the fats from separating further.
❤️ Love this Locro recipe?
Make sure to check out our Pozole Rojo de Puerco, a classic Mexican variation you'll absolutely enjoy.
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Recipe
Locro
Equipment
Ingredients
- 500 g Beef Bone-in short ribs
- 500 g Osso Bucco
- 2 large onions , finely chopped
- 7 large cloves garlic , finely chopped
- 6 carrots , peeled and cut into 1-inch rounds
- 250 g acorn squash , peeled, seeded, and cut into 1-inch pieces
- 2 large sweet potatoes or baking potatoes , peeled and cut into 1-inch chunks.
- 5 large tomatoes , chopped
- 2 large Poblano pepper or bell pepper , chopped
- 2 Tablespoons Knorr Beef Flavor Bouillon , to taste
- kosher salt to taste
- 1 tablespoon red paper flakes
- 5 cups hot water , as necessary for desired consistency
- 2 corn on the cob , halved
- 200 g frozen corn kernels
- 2 to 4 tablespoons Olive oil , as needed
- 16 oz/457g dried white corn *Hominy*
- 1 bunch cilantro , chopped
- 1 bunch green onion , chopped
Instructions
- Rinse and Soak the Hominy: Soak the dried hominy with 1 tablespoon of lime juice in water for at least 3 to 4 hours or overnight. Drain and set aside.
- Sear the Meat: Heat olive oil in a large pot over medium-high heat. Brown the ribs and osso buco, about 10 minutes.
- Cook the Vegetables: Add tomatoes, onion, poblano pepper, garlic, carrots, red pepper flakes, and beef bouillon. Cook until softened, about 10 minutes.
- Add Hominy and Water: Stir in the soaked hominy and enough hot water to cover. Bring to a boil, then simmer for 1 hour until meat and hominy are tender.
- Add Remaining Vegetables: Add squash, corn, and sweet potatoes. Cook until softened.
- Finish and Serve: Simmer for 30 more minutes until the desired consistency is reached. Stir in cilantro and green onion. Serve with lime wedges and cooked yuca.
Notes
Nutrition
Nutrition Disclaimer: The nutritional information provided is an estimate, calculated using standard data sources. Actual values may vary based on ingredient brands, preparation methods, and portion sizes. This information is for general reference only and should not be considered a substitute for professional dietary advice.
